This savory noodle stir fry is tossed with sesame oil and soy sauce. It’s dotted with bell peppers, kale, and celery, and leeks. A quick & tasty lunch or dinner!
My well of wanderlust has always been deeper than my pocketbook.
While there’s nothing I love more than traveling the globe, exploring far-flung places, the money I’ve had for these adventures has been more limited.
I’ve done lots of traveling domestically and some internationally. But in my dreams for my life, I would have done considerably more globetrotting by now.
To feed the wanderer inside of me, I visit international grocery stores.
I still remember going inside an Asian market for the first time at eleven or twelve. I was mesmerized by the colorful packages and candies that were unlike any I’d seen before.
At the time I had a pen-pal in Japan. I felt somehow closer to her there. In reality I was on the south side of Des Moines, Iowa. But I felt like I was getting a little touch into her world.
As I grew older, I had other pen pals, like my Iranian pen pal who I corresponded with for many years. When I moved to Los Angeles, I sought out Persian Square to put my hands on packages of rice printed in Farsi.
I have trekked across Little Tokyo and Chinatown, hit up the British imports store for tea, and purchased bags of dried peppers in Mexican markets.
I paid regular visits to India Sweets & Spices to wander the rows full of amchoor, asafetida, and anise. And I debated how many metal tiffins I could justify owning.
(Probably just one more. Always just one more.)
Food is emotional for all of us. And not a small reason for this is that it reminds us of home.
Sometimes home is the place of our childhood or the state where we grew up. It can be the town that we adopted as our own, or the country that we visited and instantly felt like a part of us.
So it makes sense that a simple visit to a grocery store with packages written in other languages seems somehow transportive. It takes us to the belly of someone else’s homeland.
While I travel the aisles instead of isles, I pick up souvenirs in the form of chopsticks and sauce dishes. I linger over rice noodles of varying widths, and grab a jar of thick, sweet soy sauce.
In my mind I imagine a feast in the form of a bowlful of savory noodles topped with a hearty helping of vegetables and baked tofu. It’s dotted with cilantro and dashes of Sriracha for an added kick.
No new ink for my passport today. But you can’t beat the price of the ticket.
Noodle Stir Fry with Kale & Bell Peppers
- 3 ounces rice noodles wide
- 3-4 dashes toasted sesame oil
- 1 teaspoon organic canola oil or other neutral-flavored high heat oil
- 1 clove garlic minced
- 1 stalk celery sliced
- ½ bell pepper any color, chopped medium
- ½ leek white part only, thinly sliced in half moons with end and dark green parts removed
- 2 leaves kale roughly chopped with thick stems removed
- 1 Tablespoon tamari low-sodium
- 1 teaspoon sweet soy sauce I use the Healthy Boy brand
- Optional: Baked tofu, chopped peanuts or cashews, Sriracha, pickled jalapeno slices, fresh cilantro garnish
- Boil rice noodles according to package directions, drain, and add 3 or 4 dashes of toasted sesame oil to keep them from sticking. Toss lightly and set aside.
- In a large skillet or wok, bring canola oil to a medium high heat. Add garlic, celery, bell pepper, and leek to skillet and sauté for a couple of minutes, until softened and fragrant. Add kale to the skillet and sauté for a couple of minutes more, until the kale has wilted. Remove skillet from heat and set aside.
- In a small bowl combine tamari and sweet soy sauce. Add the mixture to the skillet along with the rice noodles. Combine all of the ingredients until evenly coated.
- Serve topped with any of the optional ingredients - baked tofu, chopped peanuts or cashews, Sriracha, jalapeno slices, and a garnish of cilantro, if desired.
To fill out this meal, serve with easy vegan crab rangoon.